Updated November 2018 as realise I do a few things differently now
Here it is, the best recipe I’ve used for making brownies. It is simple – no fussing about – but do keep an eye on the timings. Preparation takes minutes and then another 25 minutes later you have fresh, squidgy, delectable brownies. The recipe is based on Nigella’s, but with less messing about, and smaller.
Oven to 180°C or equivalent, and you’ll need an 8″ (20cm) square tin – or thereabouts – if you want thinner brownies, use a bigger tin or cut down the recipe. Use your butter wrapper to “butter” the tin, or what I do is use some of the melting butter and spread that around with a pastry brush.
- 250g cooking chocolate – I now use the Lindt cooking chocolate – a mix of the milk and dark versions to suit taste of eaters.
- 250g butter
- 4 large eggs
- 330g unrefined caster sugar (though normal sugar is fine, tbh – I’d run out so used this myself when making for the photos here), or sometimes I’ll do a mix of light brown sugar and caster sugar, if I want an extra richness
- 150g plain flour.
1. In a large pan, very gently melt the butter and chocolate together – use a low heat so that the chocolate does not catch on the bottom of the pan – that is quite important and will spoil the taste if you let it stick. When fully melted and nicely blended, let it cool just a little while you do step 2.
2. In a bowl, beat together the eggs and sugar. You can either just gently blend it together with a wooden spoon, or for this batch I used my kMix and gave it a good whisk.
3. Blend the egg/sugar mix into the chocolate/butter mix – and mix well!
4. And then fold in the flour (probably more bubbles going on than is entirely necessary, but this did not impair the taste!)
5. Pour this heavenly batter into your tin, then into the oven for 25 minutes. This will give a crisp top and a squidgy centre – just as brownies should be (well, that’s how I like mine). If you leave them a bit longer, they will have less squidge but be really careful that they don’t then go dry. Dry brownies are not good! If you’re new to brownie baking, it may take a few goes to get it just how you like it. But don’t be afraid of the squidge. You can lick the pan while baking…
6. Let it cool in the tin before slicing – small squares usually suffice, you can always have 2 if required.
Enjoy and share 🙂